Name: Thai Black Sticky Rice Pudding Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 4 h 40 min
Cuisine: Asian
Ingredients: 1 cup black glutinous rice (black sticky rice); 4 tbsp white glutinous rice (white sticky rice); 4 cups water; 2 pandan leaves, folded and knotted; 1 cup loosely packed palm sugar (or brown sugar), grated; 1/2 tsp salt; 1/2 cup coconut cream (very highly recommended); 1/8 tsp salt; 1/2 cup shaved coconut, toasted (optional); Mango cubes or crushed peanuts for topping (optional)

Jump to Recipe· 3.9 from 62 reviews

If you adore exploring rich, comforting desserts with an exotic twist, then the Thai Black Sticky Rice Pudding Recipe is about to become your new favorite indulgence. This strikingly beautiful dish, with its deep jet black hue, is delightfully creamy and packed with a subtle nutty flavor that only black glutinous rice can provide. Traditionally savored across Thailand and favored by upscale Asian restaurants, this recipe transforms a few simple pantry staples into a luscious, velvety pudding that’s both timeless and tantalizing. Whether you’re new to Thai desserts or a long-time fan, this pudding offers the perfect balance of sweet and soothing, with just the right hint of earthiness from pandan leaves. I can’t wait to guide you through making this authentic treat that’s sure to impress your taste buds and anyone lucky enough to share it with you.

Ingredients You'll Need

A close-up view of a thick, dark purple-black rice dish inside a red cast iron pot with two handles, sitting on a white marbled surface. The rice is shiny and sticky in texture, with two small green knots of herbs placed on top for garnish. A wooden spoon is partially dipped into the rice, with its tip covered in the thick mixture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, creating layers of flavor, texture, and that signature creamy consistency. From the unique black sticky rice that gives the pudding its signature color to the fragrant pandan leaves, every component elevates this dessert to something truly special.

Black glutinous rice (1 cup): This is the star ingredient that provides a nutty flavor and rich black color essential for the pudding’s authenticity.
White glutinous rice (4 tbsp): Added for extra stickiness, it helps achieve the ideal creamy texture that makes this pudding irresistible.
Water (4 cups): The base that hydrates the rice and helps develop the natural starch into a luscious consistency.
Pandan leaves (2, folded and knotted): These impart a subtly sweet, herbaceous aroma that's unmistakably Southeast Asian.
Palm sugar (1 cup, grated): Its rich caramel flavor adds depth and sweetness that perfectly complements the earthy rice.
Salt (½ tsp): Just a pinch balances the sweetness and enhances all the other flavors beautifully.
Coconut cream (½ cup): For topping, it adds luscious creaminess and a dreamy tropical touch.
Salt for coconut cream (⅛ tsp): A tiny sprinkle to balance the richness of the coconut cream.
Toasted shaved coconut (optional, ½ cup): Adds a delightful crunch and a toasty nutty flavor contrast.
Mango cubes or crushed peanuts (optional): Fresh mango brings brightness while peanuts add texture and a savory twist.

How to Make Thai Black Sticky Rice Pudding Recipe

Step 1: Soak the Rice

Start by combining the black and white glutinous rice in a bowl and covering them with water about 2 inches above the rice surface. This soaking step, ideally for 4 hours or longer, softens the rice and kickstarts the starch release that’s key to the pudding's creamy texture. Patience here pays off with a perfectly tender result.

Step 2: Prepare to Cook

Drain the soaked rice and place it in a pot or large saucepan. Add your folded and knotted pandan leaves – they’re essential for infusing that unique, fresh aroma to the pudding. Pour in 4 cups of cold water and bring everything to a gentle boil. Then, reduce the heat so the mixture simmers slowly with subtle, tiny bubbles for 30 minutes. During the last 15 minutes, and especially near the end, stir often to keep the rice from sticking to the bottom and burning. You’re looking for the rice to become tender, and the liquid to thicken into a creamy sauce thanks to released starch.

Step 3: Sweeten and Season

Once the rice is soft and the mixture creamy, stir in your grated palm sugar and salt. The sugar dissolves quickly, enriching the pudding with its caramel notes, perfectly balanced by a pinch of salt. This sweet-savory combo is what makes the Thai Black Sticky Rice Pudding Recipe so soul-satisfying.

Step 4: Serve with Style

Ladle your pudding into warm bowls so it oozes slowly, not runny but not stiff either. If it’s too thick, just add a touch more water and stir gently. The pudding should have that luxuriously silky texture that makes each spoonful a cozy treat.

How to Serve Thai Black Sticky Rice Pudding Recipe

A white bowl holds a dark, shiny black rice pudding base with a thick, creamy white layer swirled into it. On top of the pudding, there are bright orange-yellow cubes of mango and thin, toasted coconut flakes scattered around. A spoon, held by a woman's hand, scoops a portion of the black rice pudding, showing its sticky texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic finish is a drizzle of coconut cream that you’ve lightly salted – this enhances the pudding’s richness and adds a dreamy tropical sweetness. For extra texture and flavor, sprinkle with toasted shaved coconut or top with fresh mango cubes for a vibrant contrast. Crushed peanuts are another delicious option to add a subtle crunch and nutty surprise.

Side Dishes

While this pudding shines as a standalone dessert, it pairs beautifully alongside fresh tropical fruits or a simple jasmine tea to cleanse the palate. For a more indulgent Thai-inspired meal, serve it after dishes like green curry or pad thai, balancing savory and sweet effortlessly.

Creative Ways to Present

For a stunning presentation, use small glass jars or ceramic bowls to showcase the pudding’s glossy black surface. Layer it with mango puree or sprinkle edible flowers and fresh mint leaves on top to elevate the visual appeal. This pudding also makes a fabulous filling for dessert parfaits, alternating layers with whipped coconut cream and toasted coconut flakes.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though rare!), store them in an airtight container in the refrigerator for up to 3 days. The pudding thickens as it cools, so before serving, loosen it up with a splash of warm water or coconut cream and gently reheat.

Freezing

This dessert isn’t ideal for freezing because the texture of sticky rice pudding can become grainy or dry once thawed. It’s best enjoyed fresh or refrigerated for a short period.

Reheating

Reheat gently on the stovetop over low heat or in the microwave with a lid loosely covering the container to prevent drying out. Stir occasionally and add a little coconut cream or water to restore its creamy, luscious consistency.

FAQs

Can I substitute black sticky rice with regular rice?

Unfortunately, no. Black sticky rice provides a unique nutty flavor and creamy texture that regular rice can't replicate. For a similar pudding using regular rice, try a classic coconut rice pudding recipe instead.

What if I don't have pandan leaves?

If pandan leaves aren’t available, kaffir lime leaves make a good substitute, offering a different but equally fragrant Southeast Asian aroma. Otherwise, skip the leaves and focus on the rich coconut cream topping to add extra flavor.

Is palm sugar necessary, or can I use regular sugar?

Palm sugar adds a distinct caramel note that's hard to mimic. If not available, dark brown sugar works as a decent alternative but expect a slight change in flavor.

Can I make this pudding vegan?

Absolutely! This recipe is naturally vegan, gluten-free, and lactose-free as it relies on coconut cream rather than dairy, making it perfect for those with dietary restrictions.

How long should I soak the rice?

At least 4 hours is recommended to ensure the rice softens evenly and cooks into a creamy pudding. Soaking up to 12 hours is fine if you want to prep ahead.

Final Thoughts

Making the Thai Black Sticky Rice Pudding Recipe at home is a delightful journey into the heart of Thai cuisine, and the results are truly worth the wait. With its gorgeous color, rich almond-like flavor, and comforting creamy texture, it’s a dessert that brings joy and a touch of elegance to any occasion. Whether you serve it for a special celebration or just to treat yourself after a long day, it’s guaranteed to become a cherished favorite. Give it a try—you’ll be amazed at how a handful of humble ingredients can come together to create such magic!